FOR THE POLENTA
4 cup cold water or vegetable stock
1 tsp dried rosemary, crushed
1/2 tsp salt
1 cup cornmeal
1/2 cup grated parmesan cheese
FOR THE SAUCE
1 cup stock or water
1 cup diced yellow onions
1 cup zucchini, sliced in 1/2 rounds
2 cup sliced asparagus, 1 lengths
3 cup sliced mushrooms
1 1/2 cup tomatoes, chopped
2 tbsp chopped fresh parsley
2 tsp minced garlic
1 salt and pepper
1 goat cheese for garnish
A Recipe for
Polenta With Vegetable Ragout
Food Tip |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Polenta With Vegetable Ragout is one of thousands in the Recipes-to-go Bread Cookbook.
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This is a recipe for Polenta With Vegetable Ragout from the recipe cookbook of Recipes-to-go (Bread)
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
You can find your way across this country using burger joints the way a navigator uses stars. |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Bring water to a boil in a medium-size saucepan and add the rosemary
and salt. Reduce the heat to a simmer and slowly add cornmeal,
whisking constantly. Cook over low heat, still stirring, until
mixture is thick, about 10 minutes. Remove from heat and stir in the
Parmesan until melted. If you are planning to the polenta in a soft
state, you can keep it mushy by adding water and occasionally
stirring until the sauce is ready. If you plan to bake it pour the
polenta into a lightly oiled shallow baking dish, smooth top and let
cool for 1 hour, or up to 24 hours. When you are ready to bake the
o=polents, remove from refrigerator, run a knife around the inside of
the pan and turn on a flat surface. Cut into squares and place on a
lightly oiled baking sheet. Bake at 350 degrees F for about 15
minutes or until the tops begins to brown lightly. For the sauce:
Bring a cup of vegetable stock to a simmer in a saucepan. Add the
onions and cook, covered, until they are transparent, about 15
minutes. Add zucchini, asparagus, and mushrooms and simmer uncovered
for 15 minutes. Add the tomatoes, parsley, garlic and salt and pepper
to taste. Cook another 5 minutes, Sppon mixture over bowl of soft
polenta or 2 squares of baked polenta. Garnish with goat cheese and
serve at once.
Nutritional info per serving: 238 cal; 13g pro, 38g carb, 6g fat(20%)
Exchanges: 2.7 vegetable, 1.6 bread,
.9 meat, .2 fat
Source: The Complete Vegetarian, Miami Herald, 1/18/96 format by Lisa
Crawford
Serves: 4
Polenta With Vegetable Ragout Recipe brought to you by Recipes To-Go